The reality that i am even eating any variation of an Egg Salad right now is a sign that those are extraordinary and alarming times. I don’t recognise what’s gotten into me – i am getting a longing for Egg Salad approximately once each five to eight years, so even with out the newish addition of avocado, this become already sort of a huge deal.
however then I went and used mashed avocado for the base in preference to mayo.
now not due to the fact I don’t love mayo – I truly do love mayo and i can take care of the judgement. more because I felt a touch peer strain from Instagram and some of my preferred blogs who've gone before me with this recipe. The avocado-egg electricity blend appears to be on every crevice of the net. Poached egg and avocado toast – sincerely. I’m there, all day every day. however avocado egg salad? That’s going to require greater of a bounce from me. I needed to reflect onconsideration on it for a few years first.
nowadays I stand right here to inform you that I’ve taken that soar – I’ve leveled up my avocado-egg-electricity-mixture game to include Avocado Egg Salad – and my oh my. IT DOES not DISAPPOINT. It silky-easy, creamy-dreamy scrumptious.
I want (want) zip in all of the ingredients in my lifestyles, so I went wayyy heavy at the lemon juice, and i additionally were given a little competitive with the dill addition because dill tastes like the nice elements of summer to me. each very strong decisions. #humblebrag
All in all, i finished up with an egg salad scenario this is very subsequent level. Very no longer-egg-salady, for those of you who're like me and think you don’t like egg salad.
THE BEST AVOCADO EGG SALAD
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Avocado Egg Salad – no mayo here! just avocados, eggs, herbs, lemon juice, and salt. Especially good on an everything bagel. Just saying.
- 2 avocados
- 8 eggs
- a handful of dill
- a handful of parsley
- juice of one lemon
- a pinch of salt
- a drizzle of olive oil (as needed).
- Hard boil the eggs. Cover the eggs with water in a saucepan. Bring to a boil, turn heat off, cover and rest (on hot burner) for 8-10 minutes. Run under cold water and break off the shells. Cut the eggs into small pieces.
- Mash the avocados. Mash the avocados in a bowl with the back of a large wooden spoon until mostly smooth.
- Mix and serve. Mix the eggs with the avocados, herbs, lemon juice, salt, and olive oil if you need it. Serve immediately at room temperature, or chill and serve cold.